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While I’m waiting for a broker to call me back to help me I’m curious about the process of buying a business. Can anyone that has been through the process give me some insights. Particularly in regards to getting more informaiton to be able to analyze the opportunity. I found a business on a...

I’ve been asked to consider partnering with somone in a mobile operation. Do any of you have experience with either a trailer or a larger truck or have considered this type of operation? Do you have any operational, equipment, or organizational recommendations? Bryan

Just wanted to know if anyone knew of a better way to convert reciepes that I find to formula’s that I can calculate baker percentages from. Currently I wiegh out each ingredient 2 -3 times depending on my mood and average those together to get my starting formula that I can convert and then I...

for business plan purposes how did you estimate your sales when starting up? I’ve seen loads of books and articles that deal with this for already operating business that has sales and cash flow but none really deal with a from scratch startup. What I’m looking for is what factors did you use to...

something that I noticed when I worked at Pizza Hut and I notice when I am at the local leading indie pizza joint in my town is that some of the dough is not balled and allowed a slow rise. It’s allowed to sit in bulk while proofing. At PH the thin crust was mixed and bagged and stored in bins...

Anyone in the houston, tx area? I"m visiting in-laws here and would like to visit some local places for food. Bryan

I was trolling around today working on a paper for a marketing class dealing with branding and prices and found a link to a generic cola http://www.webstaurantstore.com/foxs-ba … 03BIB.html that got me thinking about if there was a substantial link to brand named soft drinks and increased...

If I move from AdY to IDY yeast by what factor woudl I need to change the amount of yeast? My research has turned up factors from 1/3 to 1/2 less. What would you recommend? Thanks, PM

I need to make some pizza for the office party and since I’m an homebrew pizza lover my pizzas are normally in the 6 - 12 inch range. For the party I’m making a 16 inch pizza. What dough ball wieght would you recommend for hand tossed and for pan style (i’ll be making both). Thanks, bryan

I lurk on this board a lot becuase Pizza is my passion but my job is in IT (tech is a passion too), and i’m a business student. Reading the many threads about business operations is really interesting to me and gives me some real worlc insights into business in an industry where I have some...

I’m investigating all of my potential sources of information especially those specific to my local area. Since alsmost everyone on this list runs their own business and there would be a large number of restaurants in my service area that use computers in some fashion I thought this would be a...

Does anyone here use burke’s food? If so what do you think of their product? How does it stack up againist fresh? What products do you use from them? thanks, PM